One can be a "snelkookpan", using pressurized steam, the other is more the two-stores type, as the couscous steamers: water in the bottom pan, then in the upper "half" you put stuff that needs cooking but you don't want to soak it in water.
Our observation is, that "always the saùme" type of cooking becomes boring. One needs variety: one time all veggies go in the steamer, few days later you have them simmer a while in oil or butter, still another day and you put "everything" in one big boiling pot of water. (For pasta: don't do the steame thing, they go all sticky. But then, after X minutes in boiling water, I need a teaspoon of olive oil too, right before I take the spaghetti out of the pot. If I forget, it may become sticky too. Don't know how to apply the oil in the steamer though)
And glass baking dishes if you have an oven. If you buy the right one, they can be used both in the traditional oven AND the microwave. |
